Chocolate Bobbin
These light and slightly chewy treats date from the 1920s. They keep well in a tightly sealed container. The light chocolate is almost like a meringue with a chewy center.
½ cup butter
1-ounce square semi-sweet chocolate
3 eggs
1 cups sugar
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon salt, optional
1 pinch cinnamon
¾ cup flour
½ cup finely diced walnuts
½ cup finely diced dried cranberries
Preheat the oven to 350 degrees F. Line an 12-by 15-inch baking dish with parchment paper. Make sure you have an inch of paper up the sides of the pan.
Melt the butter and chocolate on low heat until just melted. Beat the eggs and gradually add the sugar, beating until it is dissolved. Fold in the vanilla, baking powder, cinnamon, and optional salt. Blend well. Then stir in the flour and finally the nuts and cranberries. Use a spatula to scoop the batter evenly into the prepared pan. Bake until the Bobbin’s are firm and a knife inserted into the center comes out clean—about 15-20 minutes. Cool completely on a baking rack. Pull the sides of the parchment paper away from the edges and cut the Bobbin’s into 1-inch square pieces. To firm up the bottoms, place them on the baking rack until they are dry. Finished this way Bobbins will keep for a week in a covered container.
SAMPLE SIZE
A small batch of these terrific treats is sometimes “just enough”
For a Sample Size Recipe of Chocolate Bobbin
Line a loaf pan about 8-x4-inches measured at the bottom with parchment paper making sure the paper comes up an inch or two up the sides.
4 teaspoons butter
21 regular size semi-sweet chocolate chips
1/3 cup sugar
1 egg
1/3 teaspoon vanilla extract
1/6 teaspoon baking powder – yes.. 1/6th.
Dash cinnamon
1/4 cup flour
1/4 cup finely chopped nuts or dried cranberries.
Heat the butter and chocolate chips in a microwave in 20-second intervals at low power until the butter is melted and the chips are just beginning to soften. Stir and they will melt completely. Set aside.
Combine the sugar and egg and beat well. An old-fashioned egg beater is just the tool for this.
Stir in the vanilla extract, baking powder and cinnamon. Then stir in the melted butter and chips and finally the flour. Lastly, add the nuts or cranberries.
Spoon the batter carefully into the parchment-lined loaf pan. Bake until the Bobbins have raised, the top has a crispy layer and a knife inserted in the center comes out clean. Cool completely and cut into about 15 1-inch squares. Store in a tightly sealed container.
Recipes from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella by Rae Katherine Eighmey
